2 c. oatmeal
2 c. flour
2 c. brown sugar
1 c. butter
1 tsp. salt

FILLING:

2 c. rhubarb, diced
1 c. sugar
1 c. water
2 tbsp. cornstarch
1 tsp. vanilla
1 can cherry pie filling

Mix the crust ingredients. Pat half of recipe into 9 x 12-inch pan.

Boil the water, sugar and 2 tablespoons cornstarch until clear and thick. Add the rhubarb, vanilla and cherry pie filling. Pour over crust. Then add the rest of the crust on top. Bake 50 to 60 minutes at 350 degrees. Serve with whipped cream.